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Mediterranean Lentil and Chickpea Salad

Lots of fiber and flavor make this easy salad a perfect addition to any lunch or dinner.  It is also a very easy dish to bring to a pot-luck.  Everyone will love it and you know you will have a filling gluten-free option at the potluck.

Lentils come in a range of colors and any color will work in this recipe.  You can make this with a bag of lentils that you cook or use Melissa’s pre-cooked lentils.

4 cups water or gluten-free stock
1 cup dried lentils
1 cup canned chickpeas (garbanzo beans), drained and rinsed
1 cup red peppers, diced
1/4 cup red onion, diced
1 cup cucumber, peeled and diced
1/4 cup balsamic vinegar or lemon juice
3 Tablespoons olive oil
1 handful fresh basil, chopped (you can also use a 1-2 teaspoons dried basil)
2 cloves garlic, minced
salt and pepper to taste

Combine water (or broth) and lentils in a saucepan and bring to a boil.  Cover and reduce heat.  Simmer for 30 minutes or until lentils are tender.  Drain the lentils and rinse under cold water.  Place lentils in a large mixing bowl.

Combine remaining ingredients and stir well.  Cover and chill until ready to serve.

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